SouthShoreNow.ca

Cake Ingredients:
1 cup unsalted butter, plus 1 tablespoon for cake pan
2 cups sugar
1 tbsp ground cinnamon
4 eggs, room temperature
1 tbsp vanilla
1 1/2 cups grated carrot
5 oz chopped walnuts
2 1/2 cups flour, plus 2 tablespoons for cake pan
3 tsp baking powder
1/2 tsp salt
1/3 cup hot water
5 oz finely chopped fresh pineapple, or well-drained tinned

Icing Ingredients:
1/2 cup unsalted butter, room temperature
1/2 lb. cream cheese, room temperature
1 tsp vanilla
2 cups icing sugar
Zest of lemon
1 tbsp lemon juice

Cake Directions:
Preheat the oven to 375 degrees F (190 degrees C). Reduce heat by 25 degrees if using mini pans.

With an electric mixer cream together 1 cup butter, sugar and cinnamon until smooth and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

Fold in the grated carrot, walnuts and pineapple,

Sift together the flour, baking powder and salt.

Mix 1/3 of the flour into the butter mixture, then add 1/3 of the water; mix well.

Repeat two more times, until all flour and water is incorporated.

Grease the mini bundt pans or 2 cake pans with the remaining butter and dust with the remaining flour.

Divide the batter evenly between the mini bundt pans or 2 cake pans.

Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean.

Cool in the pan for 10 minutes then remove from the pans and cool completely.

Icing Directions:
Cream together the butter and cream cheese until smooth.

Whip in the icing sugar, lemon zest, vanilla and lemon juice.

Ice the top and sides of the cakes to finish.

Decorate as desired.